Crispy Baked Ground Turkey Tacos
These Crispy Baked Ground Turkey Tacos deliver bold, savory flavor with minimal hands-on time. The oven does the heavy lifting, giving you perfectly crisp shells and juicy, seasoned meat in about 35 minutes. Perfect for a busy weeknight dinner that feels like a celebration.
Equipment
- 9x13-inch baking dish or rimmed baking sheet
- Large skillet
- Wooden Spoon
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Small bowl (optional, for mixing spices)
Ingredients
- 1 lb Ground Turkey 93/7
- 1 tbsp Olive Oil
- 1 Medium Yellow Onion, diced
- 3 Cloves Garlic, minced
- 1 tbsp Chili Powder
- 1 tsp Cumin
- ½ tsp Smoked Paprika
- ½ tsp Oregano
- ½ cup Tomato Sauce
- ¼ cup Chicken Broth
- Salt and Black Pepper, to taste
- 12 Hard Taco Shells
- 1 cup Shredded Mexican Blend Cheese
Instructions
- Preheat your oven to 375°F (190°C). Arrange the taco shells upright in a 9x13-inch baking dish or a rimmed baking sheet. If they are wobbly, nestle them against each other or use crumpled foil to hold them steady.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook, stirring often, until it is no longer pink, about 5-6 minutes. Do not drain the fat.
- Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the cooked turkey. Stir to coat the meat evenly in the spices.
- Pour in the tomato sauce and chicken broth, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and let the mixture simmer for 5-7 minutes, until the sauce has thickened slightly and the flavors have melded. Taste and adjust seasoning.
- Spoon the turkey mixture evenly into the standing taco shells. Top each taco with a generous sprinkle of shredded Mexican blend cheese. Fill them about 3/4 full to avoid overfilling.
- Place the baking dish in the preheated oven. Bake for 10-12 minutes, until the cheese is melted and bubbly and the edges of the shells are golden brown and crisp.
- Remove the tacos from the oven and let them rest in the dish for 2-3 minutes. Serve immediately with your favorite toppings.
Notes
For extra heat, stir one finely chopped chipotle pepper in adobo sauce into the turkey mixture. For a cool finish, mix 1/2 cup sour cream with the juice of one lime and a pinch of salt to make a zesty lime crema. Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days and used for a quick taco skillet. To reheat tacos, place them on a baking sheet in a 350°F oven for 5-7 minutes.